Chef Nicholas Hill with this “Pâté en Croûte” of Rooster Rillette, Pork Farce and Jerusalem Artichokes braised in Truffle Juice with Madeira Aspic. Served with a side of Truffle Mayonnaise.
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👨‍🍳&📷: @nikhill_smoketrap
🍽: @porcinebistro
📍: Sydney, NSW
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